Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-07-02
HOME MATTERS.
HINTS OF VALUE 10 VARIETY o.
RECIPES WELL WORTH TRYna-HOw TO PREPARE
WHOLESOME AND ToorHsoNR DISHES At LITTLE TX
PENSR.

RECIPES WELL WORTH rKYNa-How TO PREPARE
WHOLESOME AND To0rHsoAR DISHES At LITTLE TX
PENsR.
SPONGE TIE EDGES OF THE C.Rprrs with weak
mixture Of turpentine and cold water to keep out
the carpet moth.
AS REMEDY In the case OF pepper or any smart
Ing substance entering the eye the white Of an egg
Will be found eficacious
Put TEA AND COFFEE away In alright recepta-
cles as soon as they are brought to the house.
covered.
The FIRST THING that needs to be done in
most Kitchens Is to raise the stove SIX inches or
1901, SO that woman can work at 1t without
STOPPING.
BATTER PUDDNe.-Mix smoothly one tablespoon
Aui eacn OF hour and sugar, with pint Of milk and
a pinch Of salt. Pour it into a well-buttered pie
not boil.
CHOCOLATE JKLLY.-One cup Of chocolate one
cup OF sugar. and one cup OF milk or cream; boil
Cogetner until thick jelly is formed stirring
sCantly. When cold spread between two thin
loaves OF plain cake.
CHOCOLATE CooKHs.-One cup Of butter two
cups OF sugar, three cups OF flour, four eggs, one
cup OF grated chocolate, one-half teaspoonful of
soda, and one teaspoonfui OF cream Of tartar Roll
tnln and bake In quick oven.
EGG P1cKLE-Boil the eggs hard, remove the
smells, lay them in large-mouthed Jars and pour
over Them ms scalding vinegar seasoned with whole
pepper, allspice, ginger, and cloves When cold
close down tightly for o few weeks.
fEARL BARLEY PUDDING.-Simmer q tablespoon
Iui OF pearl barley till thoroughly swelled in milk
LAY Htt1 II IN PIE dish pour in the milk and
we caraed the sq 5op af bas seeS OF dripping
WHEN BLACK SILK GARMENT begins to show
Tiny holes or cracks not large enough to be darned
OF patched, pieces OF black sticking plaster may
Oe cut 10 tne size and pasted on the wrong side
anu pressed with warm iron over thin paper.
10 MAKE CoRN-MEAL MuFFINs add one pint OF
meal 10 one cup OF -four lump of butter the size
VI an egg, Two eggs, nearly half q pint OF sweet
milk, and quarter OF cup Of fresh yeast. Mix
tins. ~ 49, -'-----A'
NEVER USE ANY But THE BREAD KNIFE to slice
bread, and If possible cut no more than actually
needed. See to 1t, Also that your knife is sharp
OF your slices will be ragged and Irregular. Evenly
tempting.
10 Boil RICE put in salt water sufficient to cover
We'll Boil fifteen or twenty minutes until the
grams are full and plump. Pour on nearly all
Inc water, set on the back part of the stove and
sur lightly with fork. Season with salt and
melted butter.
FOR RAISED DoUGHNuTs take two cupfuls of
raised dough, one cupful of milk one-half cupful
VI sugar, I0ur tablespoonful of melted butter,
one-half teaspoonful OF Soda and -four enough to
roll Let it stand an hour or more before rolling.
ana use two eggs If you like.
BOILED FRESH FIsH.-Wash the fish clean and
place in salt and water for twenty minutes, then
drain or wipe dry, and fold in q white cloth well
onrsa 70 prevent Sticking put in cold water and
puICer or any or the fish sauces.
GREEN PEA SOUP.-FOur pounds of beef one
nall peck OF green peas Cut the beef into small
pieces and boil slowly for an hour and a half.
Aal an hour before serving add the shelled peas
season WIN salt and pepper and add little thick.
enlng; strain through a cOlander before serving
BUTTERMILK MUFFINs.-Beat hard two eggs into
quart OF Duttermilk, stir in flour to make thick
Datter' about quart, and lastly teaspoonful Of
salt and the last Of soda. Bake in a hot oven on
well-greased tins. Mullins OF all kinds Should Only
the fingers. 0f0A "-'"
RICE AND ONIoNs.-Cut up an onion and fry it
brown, without burning 1t. Put the slices in a
saucepan with half pound of rice cover it with
water or stock and let it cook slowly until it is
qute SOFT and swelled. Season with nutmeg and
pepper ana serve with grated cheese. Color it
WIN sanron, While cooking, and you have the
Italian dish.
mas STOOD untouched for twenty -four hours since
Swimming; tie it up in muslin bag and let it
hang two or three days. according to the
weather, till it ceases to drip. Then turn it out
shape 1t, and lay it between straws sewn to.
getner, with a light weight on 1t. 1t Will be 1T
10 eat In few DAYS
RICE CKEAx.-One teacupful OF boiled rice: mash
the rice very smooth and add to it the stiffly-
beaten whites OF six eggs and two heaping table
spoonfuls OF white sugar; lastly add three table
OF OF vanilla or rose Fill blanc-mange mold with
the cream and leave it some hours to harden
Serve with custard or whipped syllabub
LARGE WALL BAG to housekeeper IS what q
desk full OF pigeon holes is to the business man.
1t is large piece OF strong gray drilling with
dozen (or more or leSs) pockets sewed on. These
pockets are from six inches deep and five broad to
~ py H. Iney are stitched on, and on each IS
written In large plain letters, with ink the con-
tents; Tor instance buttons tapes, ribbons braids
curtain rings, etc.
DELICIOUS CAULIFLOwRR SAUCE is made by boil
Ing small head OF caulihower in two waters.
changing when half done; OF the last reserve half
teacupful; In another saucepan cook a minced
onion and head OF celery; heat the cup OF water.
add to 1T teacuprul OF milk; drain and chop fine
me cauliaoWer add It, with an onion and celery
ana three tableSpOOnfulS OF butter covered with
nour, to the liquid and cook in few minutes
HoMINY CRoQUETTEs.-To one quart OF boiling
water add a teaspoonful of SALT stir in grad
ually heaping half-pint OF the finest hominy:
boil three quarters OF an hour, and put it on the
back OF the range where it VIII remain hot an
nOur longer; then put In a large bowl and ada
the beaten yelks OF two eggs, mix it thoroughly
ana %hen cold shape Into cones dip the cones In
ICED TEA.-FOr a dozen tumblers or tea use
twelve teaspoonfuls OF Oolong tea, twelve tumb.
lers OF water and about two quarts Of broken ice
not very fine. Wash the ice until 1t is perfectly
clean, and put 1t into the vessel in which the tea
Is to be made Pour in the water and then sprinkle
In the dry tea. Cover and set In the REFRIGERATOR
or some other cool place for four or better still
SIX hours. The drink will be found strong and ex,
h1larating.
SNOW PUDDING.-Soak one-half box OF gelat1ne
in little cold water then add one pint OF boiling
water, the juice OF one lemon, and two CUPS OF
sugar, and let it cool Beat the whites OF three
eggs 10 a stir frOth add to the gelatine and beat
together until quite light, put into mould and
place on Ice to harden Make q cuStari or the
yelks OF three eggs; let 1t become perfectly cold
ana When the jelly is turned from the mould pour
the cuStard around 1t and serve
flashed MUTToN.-Mince an onion and fry it In
butter to brown color, add tablespoonful Of
flour, stir well, pour in enough stock or broth to
make the sauce with dash Of vinegar pepper
salt, and spices TO TASTE Let the sauce give !.
slices OF meat well trimmed of any outside parts
and good allowance OF picked gherkins cut In
slices. Let the whole get warm by q gentle sim.
mering, and keep 1t hot TILL wanted for table.
WHITE SUMNER SQUAsH.-Cut three summer
sQuashes In quarters and put them in boiling
water slightly sailed, enough to cover them: boil
gently for forty five minutes After putting the
SquasheS In the water add one sprig OF parsley
four pepper cOrnS two cloves, and minced onion
When tho Squashes are cooked pass them through
sieve ana put them on the back of the range to
keep warm Mix one teaSpoOnful OF Hour in a
with the squash.
OLD FASHIONED APPLE TURNOvERs-One-half
cupful of cream, one cupful OF sour milk one-half
teaspoonful of soda, q little salt, flour to make
light biscuit dough. Roll out and cut turnover